Fig Stuffed Pork Chops

Fig Stuffed Pork Chops


  • 6 boneless pork chops

  • 8 fresh figs, chopped

  • 1 small yellow onion, chopped

  • 1 large Portobello mushroom, chopped

  • 2 cloves of garlic, chopped

  • 2 tbls of butter

  • 1 Tbles of extra virgin olive oil

  • 8 to 10 slices of stale Italian bread

  • 1 15oz can of chicken broth

  • 1 tsp of rubbed sage

  • 1 tsp of dried oregano

  • 1/2 tsp of salt

  • 1/2 tsp of fresh ground black pepper


  • Slice a pocket on the side of the pork chops

  • In a saucepan sauté the onions, garlic and mushrooms in the butter and oil until tender, about 2 to 3 minutes.

  • Add the figs and the sage for 2 more minutes.

  • Add the chicken broth and simmer for 5 minutes.

  • Break up the bread and add it to the broth until all the broth is absorbed.

  • Cook while stirring for 5 more minutes.

  • Let the stuffing cool down a little and stuff the pork chops.

  • Secure the opening with a toothpick so the stuffing don’t fall out.

  • Season the chops with the oregano, salt and pepper.

  • Place under a broiler for 10 minutes turning once during that time.

    Serve some of the extra stuffing on the side. Serves 6 people.

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